cranberry cream cheese pie

This pie is definitely different. It’s part cheesecake, part tart, part fruit pie. But it is 100% delectable.

I wanted to try something new this holiday season. If your family is like ours, the dessert table is usually graced with pumpkin pie, apple pie, pumpkin cheesecake, and maybe some crazy rum-raisin tart that Aunt Millie whipped up but is completely inedible. Cranberries are left garnishing turkey and given very little room in the sweets department. I say let’s bring them back to their rightful stomping grounds. They’re so pretty, after all.

Alright, the other side of this slice isn’t quite as attractive. Those pesky cranberries like to bleed into the filling. But the filling won’t mind: its creamy sweetness can stand on it’s own. I used a combination of cream cheese and sour cream to create a sort of no-bake cheesecake, but denser and dotted with vanilla bean.

See those teeny tiny seeds? In my world there can never be too much vanilla bean. For the topping I made my own cranberry sauce, but you could easily use the stuff out of a can (I won’t judge), or use any sort of pie filling if you don’t dig cranberries. This pie would be equally excellent with sour cherry pie filling, cooked strawberries, or topped with fresh fruit in the summer.

There is one slice left in the fridge. And it is calling my name for breakfast.

Hey, I didn’t judge you for wanting to use canned cranberries. Don’t judge me for my breakfast choices.

xo

-RDG

Cranberry Cream Cheese Pie

If you choose to make your own cranberry sauce for the topping, be sure it is thoroughly chilled and set(at least overnight) before spreading it on top of the pie. Makes one 9″ pie.

For the crust:

  • 1 1/2 c graham cracker crumbs (from roughly 10 graham crackers—usually one sealed package for most brands)
  • 3 tablespoons sugar
  • 1/3 cup butter, melted

For the filling:

  • 2 8 oz packages cream cheese, room temperature
  • 1 1/2 c sour cream
  • 3/4 c sugar
  • seeds of 1 vanilla bean, or 1/2 tsp vanilla extract
  • 1/2 tsp lemon juice

For the topping:

  • 2 c cranberry sauce

Preheat oven to 350. Combine graham cracker crumbs, sugar and melted butter. Press evenly into the bottom and 1″ up the sides of a 9″ pie plate. Bake for 10 minutes. Let cool completely.

Whip together filling ingredients until smooth using a stand mixer or electric handheld mixer. Spread into cooled crust. Cover and refrigerate for at least 1 hour. Before serving, top with cranberry sauce.

Comments

  1. Love cranberries. Love cheesecake. Need to try making this (gluten free of course). Think it would taste good with a gingersnap crust?

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